This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Ah Sa Wan Restaurant Black Pepper Chicken
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- #8831
This copycat stir fry is easy enough to be weeknight staple. The key to perfect chicken is the marinade. Some chopped up veggies and cute baby corns add in some crunch and color.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1/4 teaspoon salt
1/2 teaspoon sugar
1 dash soy sauce
1 dash white pepper
1 1/2 teaspoon cornstarch, divided
1 cup chicken breast, sliced
2 tablespoons vegetable oil, divided
1 teaspoon chopped garlic
1 cup sliced onion
1/2 teaspoon ground black pepper
1 cup sliced celery
1 cup sliced green bell pepper
1 cup carrot slices, 1/4-inch
1/2 cup baby corn
1/2 cup water
1/2 teaspoon hot chili oil
2 teaspoons Water
directions
In a bowl, combine salt, sugar, soy sauce, white pepper and 1/2 tsp. cornstarch; add chicken and coat all sides. Let rest for about 15 minutes.
In a wok or large pan, heat 1 tablespoon of the vegetable oil, saute marinated chicken, cook 3 minutes or until barely cooked through; remove chicken and drain.
Heat the remaining tablespoon oil in wok, add garlic and onion, saute until golden brown. Add chicken and black pepper with remaining vegetables. Add 1/2 cup water and chili oil. Mix 1 teaspoon cornstarch with 2 teaspoons water. Add to mixture and cook until mixture thickens.
added by
chilliwilli
nutrition data
409 calories, 24 grams fat, 26 grams carbohydrates, 24 grams protein per serving.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
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Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
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